Tie Guan Yin is a heavier fermentation type of oolong tea, and it is also with higher difficulty to produce, high fermentation, longer production time, and there are many differences in the aroma produced. Due to seasonal, geological, baking and other factors, it is roughly classified as variety, floral, fruity, honey, rosin, seasonal aroma and so on.
After brewing and drinking, there is a thick layer of tea juice attached to the surface of the tongue and the upper jaw. A few minutes later of drinking, the throat is fluid.
To better understand Tie Guan Yin's scent and flavor, let the second and third brewing tea liquid cool, and then drink half a mouthful of tea, warm the tea liquid from the mouth, slowly let the tea liquid slide into the throat, and then the mouth tea scent exhaled out of the nostrils, you can feel the Tie Guan Yin incense, and then drink half a mouthful of warm or cold drinking water, you can sense the real taste of Tie Guan Yin.
The basic production process for Tie Guan Yin is very meticulous, including three parts: the picking, the initial production, and the refined production. It is the most time-consuming tea as far as the production process. This is why Tie Guan Yin always presents its layers of flavor which can only be felt by someone who ever tastes it with his/her most familiar steeping way.
Nowadays, Tie Guan Yin is not only the name of a cultivar, the name of a tea product but also a tea with the same production technique.
Translated and edited by Adm./Fong Mong Tea Corp, all rights reserved.